- Glossary
- Bay leaf - classic seasoning for soups
Bay leaf - classic seasoning for soups
Bay leaf is a dried leaf of the noble laurel (Laurus nobilis), one of the oldest spices in history. It has a characteristic subtly bitter and aromatic flavor with notes of eucalyptus, clove, and menthol. In cooking, it is used whole and added to soups, sauces, stocks, braised meats, and marinades. During slow cooking, it gradually releases essential oils and deepens the flavor of the dish. It is always removed before serving as it remains tough. Bay leaf is foundational to many classic recipes.
- Bay leaf originates from the Mediterranean and was a symbol of victory and glory in antiquity.
- Dried bay leaves have a stronger and more concentrated flavor than fresh ones.
- Bay leaf is always removed before serving as it remains tough and inedible.
- Just 1-2 leaves per pot of soup suffice. too many cause a bitter taste.
Nutritional values (100 g of product contains)
Energy
313 kcal
16 %
Proteins
8 g
15 %
Fats
8 g
12 %
Carbohydrates
75 g
29 %
Fiber
26 g
105 %
Salt
58 mg
1 %
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